A vegetarian in Germany

"Germans love their pork," agreed my vegetarian friend. "When I was there, pork was everywhere, but I never saw a pig. Not one."

"Do they keep 'em in the basement?" I wondered.

She made the 'it's a mystery wrapped in bacon' face.

We were talking about Oktoberfest for vegetarians. It's tough to include them in a culinary celebration of the land of wurst and schnitzel, but I'm willing to give it a go.

My mom used to make a dish with kielbasa, sauerkraut and beans. This recipe echoes those flavors.

No-Pork and Beans

1 tablespoon oil
1 tablespoon butter
1 large yellow onion, peeled, halved and sliced thin
8-10 medium-sized mushrooms, cleaned and sliced
1 small apple, peeled, cored, and diced
1 (14-16 oz.) can great northern beans, drained and rinsed

Seasoning mix
1 teaspoon granulated garlic
1 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of ground mace (nutmeg or allspice would be acceptable substitutes)

Heat oil and butter in a large frying pan over medium heat. After butter has melted, add sliced onions and  cook until lightly browned and soft, about 5 minutes. Add mushrooms, and sprinkle with some of the seasoning mix (1/2 teaspoon) until mushrooms start to brown. Add diced apple and heat for 5 minutes. Add rinsed, drained beans and sprinkle with another 1/2 teaspoon of seasoning mix. Reduce heat and cover. Simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning accordingly.

Serve with bavarian mustard and sauerkraut.

Non-vegetarian note: I added some sautéed chicken and crumbled bits of bacon to this dish and served it over rice for an easy supper.